Recipe: Perfect Dinner Rolls

I learned to make dinner rolls when I was a teenager and have made them ever since for holidays and special dinners.  I found a recipe in a cookbook and made a few alterations over the years.

For years I made this recipe with a hand mixer and kneaded the dough by hand.  No fancy equipment needed.  However, now that I have a KitchenAid mixer, it's definitely easier.

Recipe:

1 cup milk*

3 tablespoons butter

1 package yeast

2 tablespoons sugar

1 teaspoon salt

1 egg

2 3/4 to 3 1/4 cup flour (divided)

Heat milk and butter until very warm (but not hot).  Add yeast and sugar.  Let sit while yeast proofs (gets bubbly).  After yeast proofs, add salt, egg and 1 cup of the flour.  Beat 2 minutes at medium speed.  Stir in remaining flour by hand to form a soft dough.  Knead on lightly floured surface (or with a dough hook) until smooth and elastic.  Place dough in greased bowl, turn dough over, cover.  Let rise until doubled (45-60 minutes).  Punch dough down.  Toss on lightly floured surface.  Use a pizza cutter or knife to divide the dough into rolls.

• For round rolls:  Divide into 15 parts.  Shape into balls and place in greased 9x13-inch pan.
• For crescent rolls:  Roll dough into a circle.  Cut into 12 triangles (like slicing a pizza).  Roll from edge to point.  Place on a cookie sheet.
• For sandwich buns:  Divide into 6 parts.  Shape into balls, place on a cookie sheet and flatten slightly.

Let rise until doubled (30-45 minutes).  Bake at 400 degrees for 15 to 20 minutes.  Baste with melted butter if desired.  Serve warm.

*For a milk-free version, you can sub plant milk - the rolls still turn out great.  Vegan butter should work although I haven't tried it.